The Tea Newbie Series: Part 3: Black Tea

Black tea (known as red tea in China and surrounds) is more oxidized than oolong, green and white teas. It is named after the colour of its oxidized leaves. This variant of tea became very popular as a de facto currency due to the fact that it retains its flavour for several years longer than its green tea counterpart, not forgetting it bold and delicious taste.

English Breakfast  and Earl Grey are two exceedingly popular choices. Black teas are easily steeped at or close to a rolling boil – they are steeped for between two and six minutes but this depends on the variant – Darjeeling black teas tend to taste best with a shorter steep.

Just because black tea sounds less herbal, its health benefits are not to be shrugged at. The polyphenols contained in it are antioxidants which help to block DNA damage. Furthermore, black tea reduces levels of the stress hormone cortisone and the amino acid L-theanine helps to relax one. Furthermore the relatively low levels of caffeine in tea enhance blood flow to the brain without overstimulating the heart!

Our beautiful range of Yixing tea pots are excellent for brewing loose leaf black tea and are sure to enhance the comfort of a hot cuppa Earl Grey.

Nico Basson
Nico Basson